Dessert
3897 recipes found
Banana Pudding Icebox Cake
Banana pudding gets icebox cake–ified in this recipe, becoming a no-bake, no-cook dessert to keep on hand all summer long. It's easy, delicious, and fun!
Rosé Popsicles
This Rosé popsicles recipe is a boozy treat inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, this sweet treat truly pops.
Totally Homemade, Ridiculously Easy Hot Fudge Sundae
At its most basic, a Hot Fudge Sundae recipe has 3 components: ice cream, hot fudge, whipped cream. This version makes those three components—like, from scratch.
Mexican Flan
It's important to use whole milk, heavy cream and more yolks than whites because it's the high fat that makes this Mexican flan recipe silky smooth.
Grilled Ice Cream Sandwich
This recipe requires a leap of faith. It was on the menu at the Kingsbridge Social Club, a local beer and pizza restaurant. Instead of a cookie, the bread is bread and it is grilled- and the sandwich is delicious! Good bread and good ice cream are required.
Strawberry Shortbread
The amount of freeze-dried strawberries in this shortbread recipe totals at 1.2 ounces, the standard-sized bag. Don't substitute fresh strawberries!
Grilled Pears with Honey-Balsamic Sauce
I love pears and blue cheese. I was grilling steaks, thinking about dessert, and I had pears that needed to be used. This recipe with honey-balsamic resulted.
Blackberry and Apple Fool
In the recipe of Apple Fool, fruit compote and softly whipped cream are the sole components. I like to serve it with some crisp, buttery cookies for contrast.
Frozen Honey Mousse
Your new favorite frozen dessert recipe isn't ice cream—it's mousse. And it isn't chocolate mousse—it's honey. We serve ours with honey and fresh blackberries.
Michelle Polzine’s Slow-Roasted Strawberries
This slow-roasted strawberries recipe is a delicacy. All that excess water gets the chance to escape slowly without steaming its neighbors disruptively.
Maison Aleph’s Sesame-Halvah 1,001 Feuilles
This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. It’s got layers of buttered and sugared phyllo dough and a filling made with tahini and vanilla halvah. The mixture is similar to frangipane, but not like any I’ve ever tasted — it’s completely original and wonderfully good. A word on the phyllo: If the sheets are smaller than 12-by-17-inches, don’t worry — the dessert will bake the same way, but the middle layer will be slightly thicker and the yield will be less. For the most delicious pastry, use clarified butter: Bring the butter to a boil in a medium saucepan. Lower the heat and simmer until most of the solids fall to the bottom of the pan; the bubbling will have subsided. Slowly pour the butter through a coffee filter or a strainer lined with cheesecloth; discard the solids and reserve the liquid. You can make the butter weeks ahead and keep it refrigerated.
German Chocolate Cookies
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That’s where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It’s fine if some of the coconut is still pale.
Cinnamon, Maple & Dark Chocolate Baked Bananas
The easiest baked banana recipe when in need of a quick tasty dessert. Soft, gooey and caramelized bananas with cinnamon, maple syrup and dark chocolate.
Coconut Macaroons with Chocolate Drizzle
Super easy, gluten-free, kosher for passover recipe for Coconut Macaroons with Chocolate Drizzle
Biscuits Roses
Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne, the most famous export from the French city of Reims. I kept making delicious cookies, but none of my batches matched the storebought, which used ammonium carbonate (best known as smelling salts) to give them crackle and shelf-life. Guillaume told me to stop striving for a replica, reminding me that if what we baked at home lasted forever, we’d be deprived of the pleasure of making pastries again and again. These cookies will hold for a week or so if you keep them in a sealed tin. After that, you can look forward to the pleasure of making another batch. A word on piping: If you don’t have a piping bag, use a zipper-lock plastic bag. Fill with batter, seal and cut a 1-inch diameter opening in a corner.
Maria Speck's Greek Yogurt Chocolate Mousse
Not only is this Greek yogurt chocolate mousse recipe quicker to make than traditional French versions, but serious dark chocolate lovers may like it even more.
Roasted Yams
To me, there is nothing more comforting in the winter time than roasted yams. My parents would always make these, and the aroma that would fill our house was just heavenly! And really, there's nothing to these other than just a bit of time.
Classic Rice Pudding
Anyone looking to try one’s hand at playing around with a recipe can’t do better than to start with rice pudding. I began making rice pudding with our son’s babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made. Moi? I followed Marie-Cécile’s lead and have been making my own version of rice pudding regularly, but rarely with the same flavorings. Sometimes I’ll stir chocolate into the pudding right before it’s cooked, and often I’ll top the pudding with roasted fruit. For apples, cut 2 unpeeled apples into 1/4-inch wedges. Cook 1/2 cup sugar in a nonstick skillet until amber (stir only after the sugar starts to color), add 2 tablespoons butter followed by the apples. Cook, turning the wedges, for 6 to 8 minutes, until translucent.
Lemon-Pistachio Baked Alaska
Baked alaska is a real toil, no doubt — you have to attend to the cake, the ice cream and the meringue, in the same way a mason lays stone. But there is plenty of opportunity for fun and flourish once the foundation is secure: You can divide the meringue among several pastry bags with varying sized tips to make dramatic and interesting variegated patterns of piped meringue. You can play with the shape of the cake by freezing the semifreddo in a coffee drip cone or a large-format flexible ice cube tray. And when you toast the meringue with a kitchen torch, you can hold the flame near and far, lingering in spots and moving briskly in others, to create extra drama and eye appeal. Try spooning flaming kirsch down its slopes. If you want to go even further, try replacing the white sugar with brown sugar in the meringue for a sophisticated pale-beige meringue that contrasts beautifully when toasted just to golden. Or see what you think of the results using other decorative colored sugars — keeping in mind, though, that after all that work down on your knees laying stone, you want to look up at a cathedral, not Fudgie the Whale!
Gingerbread Cream Pies
Inspired by our favorite childhood snacks like Little Debbie’s, these Gingerbread Cream Pies use Bobo’s delicious oat bars and are vegan and gluten and dairy-free.
Lemony, buttery roasted pear halves
I don't like pears, but I see people cooking with them on instagram and got FOMO. This is a sweet, simple little recipe that is elegant, romantic and delicious. All from a fruit that I couldn't stand.
Classic Birthday Cake
A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated flavor to the cake, and sour cream adds a slight tang to the chocolate frosting. It’s worth noting that both the cake and frosting can be made ahead. Just make sure you bring the frosting to room temperature before assembly so that it spreads easily. One note: The buttermilk and brown sugar in the batter means that the cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist.
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Lemon-Spice Visiting Cake
Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.